Peach Melba Ice Cream

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, fine sea salt, and the split and scraped vanilla bean pod along with the seeds.
2. Heat the mixture gently over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling, about 5 to 7 minutes.
3. Remove from heat, cover, and let steep for 30 minutes to infuse vanilla flavor; remove the vanilla bean pod and discard.
4. Meanwhile, prepare the raspberry sauce by placing fresh raspberries, 1/4 cup granulated sugar, and lemon juice in a small saucepan over medium heat.
5. Cook, stirring occasionally, until raspberries break down and the sugar dissolves, about 5 minutes.
6. Remove from heat, cool slightly, then puree the sauce with an immersion blender or regular blender until smooth; strain through a fine mesh sieve to remove seeds. Refrigerate the sauce until cold.
7. Stir the puréed peaches into the cooled vanilla ice cream base, mixing well.
8. Chill the combined mixture thoroughly in the refrigerator for at least 4 hours or overnight.
9. Once chilled, churn the peach-vanilla base in your ice cream maker according to the manufacturer’s instructions until it reaches the consistency of soft serve.
10. Transfer half of the churned ice cream to a freezer-safe container.
11. Drizzle half of the cold raspberry sauce over the ice cream and gently swirl with a spatula.
12. Add the remaining ice cream, then swirl the remaining raspberry sauce on top.
13. Cover and freeze the ice cream until firm, at least 4 hours, before serving.